Jul 14 2026
Restaurants›Reunion by Chef Art Smith›Stockyards Skirt Steak Recipe

Stockyards Skirt Steak Recipe

Inspired by Reunion by Chef Art Smith
Time1h
Serves4

Skirt Steak, Roasted Fingerling Potatoes & Chimichurri

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Ingredients

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For the Skirt Steak

For the Roasted Fingerling Potatoes

For the Chimichurri

Method

For the Skirt Steak

  1. 1

    Prepare the Steak

    Pat the skirt steak dry with paper towels. Rub both sides with olive oil, garlic powder, salt, and black pepper.

  2. 2

    Cook the Steak

    Heat a grill or skillet over medium-high heat. Sear the skirt steak for about 4-5 minutes on each side for medium-rare, or until desired doneness.

  3. 3

    Rest the Steak

    Remove the steak from the heat and let it rest for about 5 minutes before slicing.

For the Roasted Fingerling Potatoes

  1. 4

    Preheat the Oven

    Preheat your oven to 400°F (200°C).

  2. 5

    Prepare the Potatoes

    Wash the fingerling potatoes and cut them in half lengthwise. Toss with olive oil, fresh rosemary, salt, and black pepper.

  3. 6

    Roast the Potatoes

    Spread the potatoes on a baking sheet in a single layer and roast for about 25-30 minutes, or until golden brown and tender.

For the Chimichurri

  1. 7

    Make the Chimichurri

    In a food processor, combine fresh parsley, garlic cloves, red wine vinegar, olive oil, red pepper flakes, and salt. Blend until the mixture is well combined but still slightly chunky.

  2. 8

    Adjust Seasoning

    Taste the chimichurri and adjust seasoning with additional salt or red pepper flakes if desired.

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